Spinach Salad with Bacon and Eggs
Photo: Annabelle Breakey; Styling: Robyn Valarik
YieldsServes 6Total Time20 mins
AuthorSandy Juhola, Portland,
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

How to Make It

Step 1
1

Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.

Step 2
2

Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.

Step 3
3

Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.

Step 4
4

Note: Nutritional analysis is per 1 2/3-cup serving.

Ingredients

 2 large eggs
 6 slices thick-cut bacon (3/4 lb.)
 1/4 cup olive oil
 3 tablespoons red wine vinegar
 2 tablespoons sugar
 1 teaspoon kosher salt
 1 bag (6 oz.) baby spinach leaves
 8 ounces sliced mushrooms
 2 carrots, cut into thin ribbons with a vegetable peeler
 1/2 cup crumbled feta cheese
 2 small avocados, chopped

Directions

Step 1
1

Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.

Step 2
2

Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.

Step 3
3

Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.

Step 4
4

Note: Nutritional analysis is per 1 2/3-cup serving.

Spinach Salad with Bacon and Eggs